<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="22932" val="45492">东坡肘子</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">猪肘子</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">雪山大豆</label></span><span class='right'></span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">葱节</label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">绍酒</label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'></span>
					</td><td>						<span><label class="fcbm inblok">川盐</label></span><span class='right'></span>
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					<h2>东坡肘子的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 猪肘刮洗干净，顺骨缝划切一刀； </p>
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													<p class="p1"><span class="fwb">2.</span> 放入汤锅煮透，捞出剔去肘骨； </p>
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													<p class="p1"><span class="fwb">3.</span> 放入垫有猪骨的砂锅内，放入煮肉原汤； </p>
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													<p class="p1"><span class="fwb">4.</span> 放入大量葱节，姜，绍酒在旺火上烧开； </p>
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													<p class="p1"><span class="fwb">5.</span> 雪豆洗净，下入开沸的砂锅中盖严； </p>
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													<p class="p1"><span class="fwb">6.</span> 然后移到微火上煨炖约 3小时，直至用筷轻轻一戳肉皮即烂为止； </p>
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													<p class="p1"><span class="fwb">7.</span> 吃时放川盐连汤带豆舀入碗中； </p>
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													<p class="p1"><span class="fwb">8.</span> 也可蘸酱油味汁吃</p>
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